This week's secret is how to make brownies look super fancy and impressive. Usually brownies cut up in squares and plunked down on a plate are enough to make people excited, but with a few tricks you can make them look like a gourmet dessert! I also have an easy go-to brownie recipe for you!
Four Secrets to Making Simple Brownies Look Super Fancy
- Bake them in a circle pan
A lot of recipes call for baking in a square 8 x 8 inch brownie pan. Instead bake them in an 8 inch round cake pan, then when serving you can cut them in wedges and they're instantly fancier.
- Decorate with chocolate curls
Once your brownies have cooled all the way, use a vegetable peeler to shave down the sides of a slightly softened chocolate bar. There is a video tutorial here. I used this method on my espresso cheesecake brownies.
As you can see, I didn't wind up with full curls, more like shavings but I think they're so purty!
- Decorate with sifted powdered sugar or cocoa powderAgain, wait until your brownies have cooled. Then cut even strips of parchment or wax paper about 3/4 inch wide and lay them spaced evenly on top of your brownies. Use a fine mesh colander to sift powdered sugar or cocoa powder over the brownies. Then carefully lift off the paper, leaving nice clean stripes. Here's a picture tutorial using shapes.
- Decorate with frosting and edge with candy or nuts
So easy. Frost your brownies (or use Nutella like this great idea), then place candy or nuts around the edges for a fancy border.
Cocoa Caramel Swirl Brownies
Adapted from Wild About Brownies
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
1/4 cup caramel liqueur (I used Baileys) (optional)
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
About 2 tablespoons caramel sauce (optional)
- Preheat oven to 350. Grease the bottom and sides of an 8 inch square baking pan, or round cake pan. Line bottom with parchment paper, letting paper slightly hang over two edges (good for lifting brownies out to cut).
- In a small bowl combine flour, baking powder and salt.
- In another bowl mix together the sugar, eggs, oil and caramel liqueur with an electric mixer.
- Stir in the cocoa and extracts.
- Stir in the flour mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- If swirling in caramel for caramel swirl brownies, distribute the two tablespoons of caramel sauce over top of the brownies and use a knife to draw in all sorts of fun swirls.
- Bake for 30 - 35 minutes or until a cake tester inserted into the brownie portion comes out almost clean.
- Cool in the pan on a wire rack then remove using parchment paper. If your brownies have caramel swirled in, it is easiest to place on a large cutting board and use the knife to cut straight down to cut the brownies into squares.
- Store in an airtight container at room temp.